Instant Pot Dijon Shrimp Linguine [Video]

Instant Pot Dijon Shrimp Linguine is a family favorite creamy & comfort classy pasta casserole, perfect for weeknight meals and fancy dinner parties.

Instant Pot Dijon Shrimp Linguine

Instant Pot Dijon Shrimp Linguine is a close cousin of my very popular Instant Pot Tuna Noodle Casserole and is just as simple to make.

But, don’t tell anyone in your family this until you make it for dinner and they tell you much they love this recipe.

The rich and creamy”dynamite” sauce with hints of dijon mustard is definitely a recipe quality meal. Using your Instant Pot, Mealthy MultiPot or Pressure Cooker, Creamy Dijon Shrimp Linguine will be the star at your next dinner party. 

Cast of Ingredients for Instant Pot Shrimp Dijon Pasta

Instant Pot Dijon Shrimp Linguine can be made with any type of pasta or noodles, but I think that Linguine is really spot on in this recipe and makes it such a warm and comforting meal.

Ingredients to Instant Pot Dijon Shrimp Linguine

• Linguine
• Shrimp – Scallops can be used too or in place of!
• Mayonnaise
• Worcestershire Sauce
• Dijon Mustard
• Heavy Cream
• Better than Bouillon Chicken Base (to make Chicken Broth)
• Salt and Pepper
• Shaoxing Wine – major flavor booster.
• Peas

Just Take Me To the Best Dijon Shrimp Linguine Recipe Ever!

I get so many comments and questions on my posts, so I try to provide as much information (and step by step photos) as possible about the recipe to help you, my readers.

I try to provide as many tips and tricks and answer anticipated questions, so your recipe will be the best, the very first time, including how and why my methods work. This extra bit of information should help to provide you with a perfect cooking experience every time.

If you would rather skip right to the recipe (or recipe video), please scroll to the bottom of this page, where you will find the full and complete printable recipe.

Preheat Instant Pot and Add Butter

When adding a fat to a stainless steel pot, it is always important to first heat up the Instant Pot, Mealthy MultiPot or Pressure Cooker fully.

“Sauté,” “Browning,” “Heat,” or “Meat,” if your brand of pressure cooker does not have a function for sautéing/browning.

Dice Onions While Pot is Heating

There is very little work in this recipe and efficiency is key.

I’m cutting up the onions while the Instant Pot, Mealthy MultiPot or Pressure Cooker is preheating.

Let Onions Sweat

The cook time is so short and why the onions are diced into small pieces.

Seasonings and Shaoxing

This is a huge secret and trick. Grab yourself a bottle of Shaoxing Chinese Rice Wine Vinegar. It adds so much rich flavor to recipes and it great for deglazing pots.

What is Shaoxing?

• Shaoxing is a traditional Chinese wine, which has been fermented from rice. It is pronounced ‘shaou shing.’
• Originating from the region of Shaoxing  in the Zhejiang province of eastern China, Shaoxing wine is international well known and is used for cooking and drinking.
• Shaoxing is used in the same manner as a good Sherry wine (meant for drinking) is used in cooking. It is great to use to deglaze a cooking pot or skillet an adds a big flavor boost. It is never recommended to use bottles of Sherry labeled “cooking wing,” which are found in grocery stores. If you ever see “cooking Sherry” in any recipe, run and run fast.
• As a good Sherry can be pricey,
• Shaoxing  is the perfect substitute, because not only is its very economical, it gives the same exact flavor boost.

My Instant Pot Beef Stroganoff and Instant Pot Creamy Parmesan Garlic Mushroom Chicken are the best you are going to find and both use Shaoxing for deglazing.

Yummy Creaminess, Cream, Mayo and Dijon

I know this sounds odd, but have you ever ordered Dynamite at a Sushi Bar? The one we frequent makes a California roll with Dynamite on top. OMG, heaven.

That!

Better than Bouillon Chicken Base is Ace!

Chicken broth is used so much in recipes and I suggest that you keep as jar of Better than Bouillon Chicken Base in your refrigerator at all times. It calls for one teaspoon of base to one cup of water. I usually make that teaspoon a generous one.

My trusty Rösle Stainless Steel Flat Whisk is perfect for whisking the base with water, as well as for whisking in the Dijon mustard and mayonnaise.

What Can Be Used in Place of Shrimp?

• This is a great question. This recipe is very versatile as the flavor profile can be changed so easily just by changing out the protein.
• Shellfish (frozen) such as scallops, crab legs, lobster will all work well.
• Salmon, Swordfish, Mahi Mahi and other firm types of fish can be used.
• For those with seafood allergies, cubes of beef, such as chuck roast and flank steak can be used.
• Pork shoulder and pork loin are also good choices.

We all have such different tastes, likes and favorite flavor combinations. Always use what you love and don’t be afraid to switch out an ingredient for something you love better.

The point of cooking and recipes is to have someplace to start and to have fun cooking and then eating.

FROZEN Shrimp or Seafood

Can Pasta Shells Be Used in Dijon Shrimp Linguine?

• Sure thing. Pick your favorite noodle or pasta and go with it. The cook time is determined by what type of pasta is being used.
• We like linguine the best for this recipe as the cook time is perfect and it looks fancier than shells or penne.

If possible, try to use DeCecco brand of pasta when cooking in an Instant Pot, Mealthy MultiPot or Pressure Cooker, as DeCecco tends to holds up so much better under pressure and it is easy to achieve al dente pasta. Also, IMO, it tastes better.

Add Frozen Peas and Stir

Pasta will be on the firm side here and the linguine will continue to absorb the liquid.

Add as many peas as you like!

Tips and Tricks for Instant Pot Dijon Shrimp Linguine

1. Make sure to fully heat up the cooking pot before adding in the oil and butter.
2. Have all ingredients measured out, as the recipe comes together quickly.
3. Break linguine in half, so that it fits into the Instant Pot DUO Mini Plus 3 Quart Pressure Cooker.
4. Keep shrimp and peas frozen until ready to use.
5. If using jumbo or large shrimp, cut them in half.
6. Keep shrimp on top of pasta and don’t mix it in until after cooking.

Instant Pot Dijon Shrimp Linguine Coming Out

Serve it up and enjoy!

Make Sure to Let Sous Chef Taste Creamy Dijon Shrimp Pasta

So now, Ed knows what tuna noodle tastes like, but in Creamy Dijon Shrimp Linguine form!

So, go make it and let me know what you think.

Watch my video and then scroll to the bottom for the printable recipe card.

Pressure Cooker Dijon Shrimp Linguine

Is your mouth watering yet? For those who have a spouse or family member who refuses to eat hot tuna, I can’t wait for you to make Instant Pot Dijon Shrimp Linguine and then tell them, hey, this is almost like tuna noodle casserole, see what you have been missing all this time!

Now, if you are battling peas, try maybe snow peas or another veggie with a little crispness or snap.

More Delicious Instant Pot Seafood Recipes to Make:

• Pressure Cooker Seafood Corn Chowder {Shrimp Stew, Soup, Gumbo}
• Pressure Cooker Low Carb Manhattan Clam Chowder Soup
• Pressure Cooker Shrimp Po Boy Roll
• Homemade Pressure Cooker Gefilte Fish {Jewish Fish Balls}

You can totally serve Instant Pot Dijon Shrimp Linguine at a dinner party. It’s looks so fancy, but is so comforting.

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• J.A. Henckels Classic 8 inch Chef’s Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• di Oro Living Silicone Spatulas Set
• Alpha Armour Salt Box with Spoon
• Gravity Electric Salt and Pepper Grinder

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Here is the handy printable recipe:

Instant Pot Dijon Shrimp Linguine

Print Pin Rate

Author: Jill Selkowitz

Ingredients

• 2 Tablespoons Butter
• 1/2 cup Yellow/Brown Onion finely diced
• 1 Tablespoon Worcestershire Sauce
• 2 teaspoons Sea Salt
• 1 teaspoon Ground Celery Seed
• 1/2 teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Shaoxing Wine (or drinking Sherry)
• 1 cup Heavy Cream
• 1/3 cup Mayonnaise
• 1.5 Tablespoons Dijon Mustard
• 1.5 cups Chicken Broth
• 8 ounces Linguine
• 1 pound Frozen Shrimp cleaned
• 1 cup Frozen Peas

Instructions

• Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat.
• Add butter and diced onions to cooking pot
  
• Add Worcestershire sauce, salt, ground celery and pepper and mix through.  Let sweat/sauté for 3 minutes.
  
• Pour in Shaoxing and heavy cream and mix to combine.
• Whisk in mayonnaise and Dijon mustard.
  
• Pour in chicken broth. Break linguine in half and place linguine into cooking pot, making sure to submerge then into the liquid.
• Pile FROZEN shrimp into center of pot on top of noodles (so they are mostly out of the liquid). Do not mix in.
• Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.
• Remove lid and stir pasta and shrimp to combine (Pasta will be very firm).
  
• Add frozen peas and mix for about a minute. (Pasta will continue to absorb the liquid.) Serve and enjoy.
  

Video

Notes

If shrimp are large, cut in half, otherwise use whole.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

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